Misc

Tandoori Roti

Tandoori Roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor.

Recipe make 4 Rotis.

Ingredients:

1 cup whole-wheat flour

1/4 cup all purpose flour (maida)

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon sugar

1 1/2 tablespoon oil

1/4 cup yogurt

About 1/4 cup of water as needed

Also needed:

1/4 cup whole-wheat flour for rolling

2 tablespoons ghee (clear butter)

Method:

Mix the flour, baking soda, sugar, and salt together.

Next add the oil and yogurt and mix to make crumbly dough.

Add water as needed and mix to make smoother dough.

Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.

Let the dough rest for at least 30 minutes.

Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.

Next turn the oven to high broil.

Divide the dough into four equal parts.

Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.

Roll each dough piece into 6-inch circles.

If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.

Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.

You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.

Take roti out of the oven and brush lightly with clear butter (ghee).

Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

Hello Aunty
I tried tandoori roti with your method it was sticking on the pizza stone i did wet my hands and i did put some butter on the pizza stone before putting the roti onto the stone it was cooking from the upper side and stick on the stone and i tried alot but it wont come too can you plz tell me wat i m doing wrong

Hello Manjula aunty,
I love your method of teaching and all your recipes. You are doing such a big service to so many of us newly married women who are just learning to cook.
Can you please tell me the brand of your pizza stone and from where you bought it? I’m moving to the US soon, so i’m planning to buy one. Thank you!

Hi aunty,
I love your website and tried most of your recipies. They are too good thank you verymuch.
Can you please tell me where I can get Pizza stone. I am in India Mumbai. can you please tell me where it is available.
waiting for your reply.

hi manjulaji,
I tried these at home.as much as we love eating tandoori roti I couldnot get it cooked right.I have gas oven which has broiler at the bottom as separate compartment.
what do I do?Does somebody has some solution?
thanks

Thanks Manjulaji,
I tried that too.It was better than the oven baked one but not perfect.It still tasted little raw at places.Do you think for little crisper like in dhabas ,we should avoid soda from the recipe?
anita

Hello Aunty,
ur videos r really helping us to cook very easily and……….
I tried ur Tadoori its really awesome and i was surprised that i made it at home with in a min., and i tried this bread when i invited our friends and they were surprised too like “Can we do it at home!!!!!!!!!!!!???” and they left our place and still asking me on phone “Can we!!!!!!!!!!!!”
now i want to know how to make the “stuffed kulchas” its like same as stuffed paratas or……………….differ’t
Could u please show us how to make stuffed kulchas(any stuffing like garlic, onion)

Hi,
In Step #5, it is mentioned to keep the dough for 30 mins. Can I make raw roti till #11 without #5 step & keep it for 30 mins?
If that is not possible, can I keep the rolled raw roti for say 4 hours before putting it in tandoor? What if I keep such roti outside? Will it change color & what will be the effect?

thanks for the lovely recipes. I tried to make tandoori roti. since i live in australia my oven has a maximum temperature of 250 degrees c. I did preheat the oven at the maximum temp , the rotis also puffed up nice but were stuck on the stone while taking them out. what could be the reason?
thanks and awaiting ur reply

You are great!! I have learnt a lot from you. Thanks for all your lovely recipes.
I tried making Tandoori Rotis and I did it exactly the way you showed, but the rotis did not puff up and even after keeping it for about 10 mins they were not cooked fully. What could be the reason?
Can we rest the dough for more than one hour? I had kept the dough for more than 2 hours before making rotis. Is that the reason? Kindly let me know.
Thanks
Roopa

hello Manjula ji,
I followed ur recipe and heated the pizza plate to 500F for 30 mins and put to broil. But my rotis did not pluff even after 10 mins. I had to turn them and eat it like rusk bread.
What could be the problem? Can u suggest?
Thanks
Shastri

If the naan don’t puff after a few minutes, take them out of the oven anyhow because they should be cooked.

The reasons for not puffing could be many, but common ones are: the dough was too dry (the bread needs moisture to create steam and puff) or the yeast was old. Buy a new packet of yeast and check the expiration date.

If the yeast was fresh, then the other possibility is that the yeast didn’t have enough time or warmth to activate. When you let your dough rest, put it in a warm room if your house is chilly.

hello mrs. Manjula .. i always look in to your recepie website when i need to learn some new dishes.. ur way of telling and teaching and showing is so great, im so glad that i found your way of teaching.

i have been making rotis in cooker all along..they cum out gr8. thought i will try ur recipie in Oven, but my rotis came out very hard.. i did preheat the oven for 30 min at 500 deg . Also in ur reciepe u add baking soda to the rotis, is it for the reason that we r making it in oven?

Namstey manjula ji,
my hubby is a grt fan of indian food 🙂
would like to give you and your website a very big thank for posting such a gud recipe for tandoori roti , i tried this and it turned out very well .
have tried so many dishes from ur website all rocks 🙂 thnks very much again .

At the outset, I would like to thank you for all your delicious and easy to make receipes.

I have a question regarding “Tandoori Roti”. I have a punjabi friend who had made roti’s in a pressure cooker. She had 1st heated the pressure cooker, applied water to one side of the roti. The water applied side of the roti was stuck to the inner side of the pressure cooker. The pressure cooker was then kept upside down for the roti to bake. I tried this menthod but the rotis eventually get stuck to the side they were applied water on. Any suggestions.

hi shalaka,
i myself have been making the tandoori roti the same way. All u need to do is heat the side of the cooker 1st where u r abt to put the roti ( the side of the cooker on flame), then let the cooker be like that for abt 30 sec so that roti cooks frm down. then do the other sides. I generally make 3 rotis at a time. and believe me,,.. they never have stuck.. hope this helps.

Hello Manjula Maam,
I would first like to thank you for so many great recipes. I have tried couple of your recipes and you have made it really easy for me to follow it. A million thanks!
I have a question Manjula Maam, regarding tandoori roti and tandoori naan. I have an (ALL Clad Pizza Stone), I can only bake this stone in the oven at a maximum of 450 degrees farenhite, I was wondering if you can share any tip, should I increase number of minutes I bake the roti/naan?
My husbands 30th. birthday is on the August 15th and I am planning to bake naan and roti for the dinner, your advise will be greatly appreciate.
Thank you once again and I hope to hear from you soon.
Have a nice weekend, Maam.

Check with any department store or kitchen supply store. I don’t know the stores in Canada, but do a little asking around at some stores and they should be able to direct you to a store that sells them.

Yes you can make phulka on an electric stove. Heat the tava and cook the phulka as normal. To puff it up, you need to place a cooking grill over the electric element and then put the phulka on the grill. The heat (on medium high to high depending on your stove) will puff the bread just as on a gas stove.

It may take a little practice, but it really isn’t any different from doing it on a gas stove.

Thanks for this awesome recipie…I had tried it yesterday and had come out beautifully.Your measures are just perfect…I am looking for new recipies in your site daily and have recommended many of my friends to try it out…My husband likes the recipies I try from your site.Thanks again.

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Namaste Manjula, Thank you for sharing so much goodness with us. I love your videos. Tomorrow morning I will be making "White Girl Breakfast Aloo Naan"...I will serve with sour cream & salsa for dipping. Your Aloo Naan is so wonderful, I hope mine turns out well. Thank you...-Carmen B.